Identification of Restricting Factors That Inhibit Swelling of Oxidized Myofibrils during Brine Irrigation
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902722j
Reference44 articles.
1. Functional Properties of the Myofibrillar System and Their Measurements
2. Action of NaCl and polyphosphates in meat processing: Responses of myofibrils to concentrated salt solutions
3. Monitoring phosphate marinade penetration in tumbled chicken filets using a thin-slicing, dye-tracing method
4. Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate
5. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
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